Cooking-stove



2 Sheets-Sheet 1.

E. VANCE.

Cooking Stage.

Patented Feb. 6. 1849.

N4 Prrns Phcln-Lilhograpbar, wamin mn. D. C,

UNITED STATES .PAZIPENT OFFICE.

ELISHA VANCE, OF WILMINGTON, OHIO.

COOKING-STOVE.

Specification of Letters Patent No. 6,086, dated February 6, 1849.

To all whom it may concern:

Be it known that I, ELISHA VANCE, of Wilmington, in the county ofClinton and State of Ohio, have invented certain new and usefulImprovements in Cooking- Stoves, of which the following is a full,clear, and exact description, reference being had to the annexeddrawings of the same, making part of this specification, in which-Figure 1 is a perspective view of a premium cooking stove having myimprovements applied thereto, the bottom, one end, and part of the frontbeing shown. Fig. 2 is a vertical section taken through the line w w ofFig. 1, and Fig. 3 is an elevation of the back end of the stove, theback plate being removed to expose the diving pipe, and shows thearrangement of the fines.

The same letters indicate the same parts in all the figures.

In the accompanying drawings of a premium cooking stove A is the firebox, B the oven, C the ash box, which together with the external platesof the stove may be formed and arranged in the usual, or in anyconvenient and approved manner.

In all stoves heretofore constructed upon this plan, it has been foundvery difficult to make the bottom and back plates of the ovensufficiently hot, and equally difficult to prevent the front and topfrom becoming too much heated, but while the premium stove is admittedto be liable to this very serious objection, it is, at the same timeacknowledged to be in other respects, the very best stove in use. Forthis difficulty in baking in these stoves, I have devised an effectualremedy, which consists in a particular arrangement of the fiues for thepurpose of equalizing the draft above and below the oven, and in placinga cold air chamber D between the oven B, and the flue F, which preventsthe front of the oven from becoming unduly heated. To insure a freecirculation of cold air in the chamber D I insert a pipe (Z into itsbottom, which admits a continual current of cold air, and make aperturescl in the upper part of its ends, which admit of a constant escape ofrarefied air. To heat the oven equally on all its sides it must beuniformly enveloped with the heated products of combustion-4:0 this endthe flue is divided at the front of the oven into two branches, onepassing above, the other below the oven, and which re-unitenear themiddle of the back flue, where they enter the pipe 2' which is made todescend to that point, but the placing of the pipe 2' wit-h its lowerend in this position,'although necessary to divide the heat equallybetween the top and bottom of the oven is not alone sufficient becauseof the tendency of the current to take the shortest and most direct pathto the place of exit, and without the plate a at the front of the coldair chamber, with a low fire, most of the heat would pass beneath theoven, and with the fire box full of fuel most of the heat would passoverthe oven, which under these differing circumstances would presentopposite extremes of irregularity in the diffusion of heat-to preventsuch irregularities therefore, I place the plate a as seen in Fig. 2 sothat it will form a flue in front of the cold air chamber, whose mouthis at the same distance from the flue above the oven, that the lower endof the pipe 2' is above the flue below the oven, and these flues beingat all times unobstructed their action is uniform, and the heat isequally distributed under all circumstances on the several sides of theoven. The arrows 0 indicate the course of the upper branch of thecurrent of heat, and the arrow at that of the lower branch. By thisarrangement of the flues, and the exit pipe 2', the heat is not only atall times uniformly distributed over the oven, but it is also directedso as to bring it, at the best advantage, into contact with suchculinary vessels as may be placed on the stove and containing water, orother substances which it is required to boil, so that dampers are in nocase required, as the stove is at all times adjusted, and in perfectorder to perform any culinary operation for which it is adapted, anadvantage which all can appreciate who are acquainted with the extremedifficulty of instructing those persons who are in general moreimmediately intrusted with the management of cooking stoves, in theproper use and adjustment of dampers.

Having thus described the construction and arrangement of my improvedpremium stove, what I claim therein as new, and desire to secure byLetters Patent, is,

The combination of the diving pipe 2' with my hand in presence of thesubscribing witthe fiues F arranged as herein described, for nesses.

the purpose of evenly distributing and ELISHA VANCE. equalizing the heaton the four sides of the Witnesses; 5 oven, without using or requiringdampers, AMos L. SEWELL,

as herein set forth. ROBERT H. KILLIN,

In testimony whereof I have hereunto set D. C. HERRMANS.

